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  • Code/ SUB Code Knowledge/Skill Required Standards: (Cleans Outside of Steam Wand - Every Time Immediately After Use)

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    Sa Iz
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    The document outlines knowledge and skills required to prepare and serve cappuccinos, including hygiene, safety, cleaning, and maintenance standards. It details how to properly prepare a cappuccino, clean equipment like grinders and espresso machines daily, and minimize safety and hygiene risks according to local laws, such as washing hands regularly and cleaning machines safely. Skills include purging and cleaning steam wands after each use, back flushing espresso machines daily, and removing grounds and oils from group heads and drip trays.

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    Original Title

    آموزش مهارت باریستا

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    The document outlines knowledge and skills required to prepare and serve cappuccinos, including hygiene, safety, cleaning, and maintenance standards. It details how to properly prepare a cappuccino, clean equipment like grinders and espresso machines daily, and minimize safety and hygiene risks according to local laws, such as washing hands regularly and cleaning machines safely. Skills include purging and cleaning steam wands after each use, back flushing espresso machines daily, and removing grounds and oils from group heads and drip trays.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    8 views2 pages

    Code/ SUB Code Knowledge/Skill Required Standards: (Cleans Outside of Steam Wand - Every Time Immediately After Use)

    Uploaded by

    Sa Iz
    The document outlines knowledge and skills required to prepare and serve cappuccinos, including hygiene, safety, cleaning, and maintenance standards. It details how to properly prepare a cappuccino, clean equipment like grinders and espresso machines daily, and minimize safety and hygiene risks according to local laws, such as washing hands regularly and cleaning machines safely. Skills include purging and cleaning steam wands after each use, back flushing espresso machines daily, and removing grounds and oils from group heads and drip trays.

    Copyright:

    © All Rights Reserved
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    of 2

    CODE/

    MODULE
    SUB
    CODE
    KNOWLEDGE/SKILL REQUIRED STANDARDS
    Demonstration of good techniques for preparing and
    serving a cappuccino
    Prepares a cappuccino to the desired size,
    taste and visual parameters (as per CDS
    drink definitions)
    1.07
    HYGIENE,
    HEALTH &
    SAFETY
    1.07.1 Basic understanding of the local laws that apply to safety
    and hygiene when using espresso equipment and cleaning
    chemicals.
    Minimises risks related to safety and hygiene
    according to local laws.
    (cleans outside of steam wand – every time
    immediately after use).
    1.07.2 Demonstration of safe and hygienic work practices when
    preparing and serving espresso beverages
    Washes hands and rinses wipes regularly.
    (purges inside of steam wand – every time
    immediately after use).
    Keeps body and clothing (including apron)
    clean and hygienic.
    Uses and cleans machines safely – according
    to manufacturer's instructions and local laws.
    Uses cleaning chemicals safely – according
    to manufacturer's instructions and local laws.
    Serves drinks safely and hygienically
    (Avoiding handling lip of the cup; aware of
    dangers of hot liquids/spillages)
    1.08
    CUSTOMER
    SERVICE
    1.08.1 Not required at this level. (has acceptable milk waste after pouring).
    1.09
    CLEANING,
    MAINTENANCE
    & TROUBLESHOOTING
    1.09.1 Understanding of the importance of regular (at least daily)
    cleaning of the grinder and espresso machine
    Understanding of the importance of keeping the steam
    wand clean
    Cleans the grinder and espresso machine as
    required.
    Purges the steam wand before each use and
    cleans it after each use.
    1.09.2 Demonstration of good techniques for daily cleaning of a
    grinder
    Washes and dries the bean hopper.
    Empties the doser chamber and brushes out
    all excess ground coffee beans thoroughly.
    Wipes splashes and spills on outside of
    grinder.
    1.09.3 Demonstration of good techniques for daily cleaning of an
    espresso machine
    Back flushes the espresso machine at least
    once a day.
    Brushes and cleans group heads of all excess
    coffee beans and oils.
    Flushes and cleans steam wands (never
    soaks them).
    Removes and cleans drip tray.
    Wipes splashes and spills on outside of
    espresso machine.
    1.10
    FINANCIAL
    MANAGEMENT
    Not required at this level 1.10.1

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